Clementine Jam has a unique, brilliantly fresh flavor that plays well with all kinds of toast, croissants, scones, and biscuits. It’s not a marmalade because there’s no bitter peel involved, it’s a thick no-pectin jam bursting with sunny citrus that takes just 30 minutes on the stove.

Who wouldn’t want this bright clementine jam waking up their morning toast? The color is gorgeous and the flavor is pure fresh clementine. I only use a cup of sugar, and a good dose of lemon juice, so there is a nice balance of sweet and tart. The natural pectins in the fruit are enough to thicken it so I didn’t need to add any. This unique citrus jam makes a thoughtful gift for someone who could use a little touch of winter sunshine.

what you’ll need to make clementine jam

3 pounds of clementines, (they’re often sold in 3 pound bags)
the juice of 2 lemons
and a cup of sugar — that’s it!

how to make clementine jam (it’s easy!)

Remove the peels from your fruit. Cut the clementines in half crosswise to reveal any seeds to discard.
Puree the fruit.
Add the sugar and lemon juice and boil the puree for 30-40 minutes, or until thickened.
Transfer to jars to cool, then refrigerate.

the secret to a sweet clementine jam

Taste your fruit! If your fruit is sweet and juicy, your jam will turn out perfectly. Any variety of tangerine can work for this jam. They peel easily and are often seedless. I cut each one in half through the middle to check for seeds anyway.

A quick and easy no-pectin recipe for Clementine Jam

Personally I’m not a big fan of the bitterness of marmalades, and this is a nice alternative. As with so many of my homemade jams and curds, this clementine jam can do double duty as a filling for desserts, too.

If you like this idea, try my Pink Grapefruit Habanero Jam — it’s the spicy version and would also make a fabulous gift. And my latest citrus jam is the gorgeous Blood Orange Jam ~ this one is like nothing you’ve ever tasted!

more citrus recipes to try

“Here it is years after your first post-just finished my first batch using this recipe. It is absolutely awesome and it looks beautiful in the jars! It has an amazing taste. My friends and family will love it.”
Lorrese

Clementine Jam

3.54 from 235 votes

Clementine Jam has a unique, brilliantly fresh flavor that plays well with all kinds of toast, croissants, scones, and biscuits.

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Prep Time:15

Cook Time:40

Total Time:55

Servings: 3 cups

Ingredients

3 pounds sweet juicy clementines
1 cup sugar
juice of 2 lemons

Instructions

Peel the clementines and cut each one in half through the middle to check for seeds.
Put the fruit, in batches if necessary, in the bowl of a food processor and process until smooth.
Pour the puree into a heavy pot and add the sugar and lemon juice. Bring the mixture to a boil, then turn down the heat a bit and boil for about 30-40 minutes, stirring fairly often. Do not cover the pot!
The liquid will foam up at first, but will eventually get absorbed. The mixture will start to thicken and get a little deeper and glossier when it is ready. I like to freeze a small plate and test the jam by dropping some onto it and letting it cool. If the jam firms up, it’s done. If not, keep boiling a little longer.
When it is done, ladle it into clean jars and let cool on the counter. When it reaches room temperature, cover and refrigerate. It will keep at least 10 days in the fridge. Clementine jam can be frozen for longer storage.

Notes

Your jam will only be as good as your fruit. We’ve all had those clementines that don’t measure up, so skip those and try to find fruit with great juicy flavor. It shouldn’t be too hard, tangerines are in season right now.
I didn’t use pectin, but if you want a super firm jam, you can use some Low Sugar Pectin (I use Sure Jell brand, in the pink box.)
The longer you cook the jam, the thicker it will be when it cools. I like to test by putting a small plate in the freezer and then dropping a bit on the cold plate. If the jam jells when it cools, it’s done.

Course: fruit preserve

Cuisine: American

Author: Sue Moran

Keyword: breakfast, citrus, clementine, dried fruit, easy, jam, recipe, tangerine, winter

Nutrition

Serving: 1 Tbsp · Calories: 29 kcal · Carbohydrates: 8 g · Protein: 0.2 g · Fat: 0.1 g · Sodium: 0.3 mg · Potassium: 50 mg · Fiber: 0.5 g · Sugar: 7 g · Vitamin C: 14 mg · Calcium: 9 mg · Iron: 0.04 mg

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.

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